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Hyderabadi Veg Biryani Recipe

                        Servings: 4 Ingredients: Note: 1 Cup = 250 ml Preparation of Rice for Hyderabadi Veg Biryani Recipe: 5 cups basmati rice OR 300 grams basmati rice 1 cup water for soaking rice Preparation of Vegetables for Hyderabadi Veg Biryani Recipe 150 g or 1.5 cups cauliflower chopped 100 g  or 2 medium chopped potatoes 100 g carrots or 1 medium to large chopped carrot 50 g or ¼ cup chopped french beans 8 to 10 white button mushrooms, sliced or chopped, (optional) 1 medium or ¼ cup chopped green bell pepper (optional) ½ cup green peas ( fresh or frozen) 1 large onion or 1 cup thinly sliced…

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Servings: 4

Ingredients:

Note: 1 Cup = 250 ml

Preparation of Rice for Hyderabadi Veg Biryani Recipe:

  • 5 cups basmati rice OR 300 grams basmati rice
  • 1 cup water for soaking rice

Preparation of Vegetables for Hyderabadi Veg Biryani Recipe

  • 150 g or 1.5 cups cauliflower chopped
  • 100 g  or 2 medium chopped potatoes
  • 100 g carrots or 1 medium to large chopped carrot
  • 50 g or ¼ cup chopped french beans
  • 8 to 10 white button mushrooms, sliced or chopped, (optional)
  • 1 medium or ¼ cup chopped green bell pepper (optional)
  • ½ cup green peas ( fresh or frozen)
  • 1 large onion or 1 cup thinly sliced onions
  • 2 inch finely chopped ginger or 1 tablespoon ginger paste
  • 10 to 12 medium garlic cloves finely chopped or ½ tablespoon garlic paste
  • 2 green sliced green chilly

For Cooking Biryani Rice:

  • 3 -4 green cardamoms (choti elaichi)
  • 1 inch cinnamon (dalchini)
  • 1 tej patta (indian bay leaf)
  • 2 single mace strands (javitri)
  • 1 black cardamom (badi elaichi)
  • 3-4 cloves (laung)
  • 5 cups water
  • ½ tsp salt or as per your taste

For the Gravy of Veg Biryani: 

  • 3 tbsp ghee or oil
  • 1 tsp shah jeera (caraway seeds)
  • 1 tej patta (indian bay leaf)
  • 3 green cardamoms (choti elaichi)
  • 1 black cardamom (badi elaichi)
  • 1 inch cinnamon (dalchini)
  • 1 cup fresh whisked curd or 200 grams (dahi, yogurt)
  • ½ tsp turmeric powder (haldi)
  • 1 tsp red chili powder (lal mirch powder)
  • ½ cup water for pressure cooking or ¾ cup water if cooking in a pot
  • 2 tbsp cashews (kaju)
  • 1 tbsp raisins
  • 2 tbsp almonds , peeled and sliced
  • salt as per your taste

For Layering of Biryani Recipe: 

  • ½ cup chopped coriander leaves
  • ⅓ cup chopped mint leaves
  • 1/3 cup milk
  • 1/4 tsp saffron strands (kesar)
  • 2 tsp kewra water or rose water

Method:

Preparation for Hyderabadi Veg Biryani:

  1. Rinse thoroughly basmati rice in running water. soak the rice in 1 cup of water for 30-35 minutes.
  2. Now drain all the water from the rice and keep aside.

Cooking Rice for Biryani:

  1. Take a deep and heavy bottomed pan. Add 5 cups of water and let it heat on high flame.
  2. Add all the spices – 1 tej patta, 3-4 green cardamoms, 3-4 cloves, 1 black cardamom, 1 inch cinnamon, 2 single strands of javitri and ½ tsp salt.
  3. Bring the water to a boil. Now add soaked rice and stir gently with a spoon.
  4. Let them cook on high flame.
  5. Notice when rice should be ¾ cooked, it should not be fully cooked.
  6. Drain the water of the rice and keep aside.

Preparing Veg Biryani Gravy:

  1. In a pressure cooker or a pan, heat 3 tbsp ghee or oil. And add all spices – 1 tsp shah jeera, 1 tej patta, 3-4 green cardamoms, 1 black cardamom, 3-4 cloves, 1 inch cinnamon and garam masala. Sauté till they crackle.
  2. Now add onions. Stir and sauté them on low to medium flame, till they become golden. Add a pinch of salt to quicken the cooking process.
  3. Now add the ginger-garlic paste and sliced green chili. Sauté till the raw aroma of ginger-garlic goes away.
  4. Add the turmeric and red chili powder. Stir and mix well.
  5. Now add all the chopped veggies. Sauté for 2 minutes.
  6. Take 1 cup fresh curd in a bowl and beat it with a spoon till it become smooth.
  7. Now add the curd and stir, and then add water.
  8. Add salt and stir again.
  9. Pressure cook it and take1 whistle on medium flame. Or if you are cooking in a pot, then cook them till all the veggies are done but done over cook them, let them crunchy.
  10. Take a pan and warm 1/3 cup milk and add ¼ tsp of saffron strands. Stir and keep aside.
  11. When the pressure settles down on its own, open the lid and check if the veggies are not cooked properly, then the gravy uncovered on low flame, till the veggies are cooked. Gravy should be slightly thick in consistency and should not be watery.
  12. Now add cashews, raisins and sliced almonds to the gravy and stir them. Now keep aside.

Layering of Hyderabadi Veg Biryani Recipe:

  1. Now take a thick bottomed pot, and layer half of the gravy first.
  2. And then layer half of the rice.
  3. Sprinkle half of the chopped coriander, mint leaves and saffron milk.
  4. Layer the remaining half gravy.
  5. Layer the rest of the remaining rice. Sprinkle the remaining coriander, mint leaves, saffron milk. Sprinkle 2 tsp of rose water or kewra water. You can make 2 – 4 layers but rice should be the last layer.
  6. Now seal the pot with aluminium foil, and then cover with a lid.
  7. Take a iron pan and heat it on medium flame.
  8. When the iron pan become hot, lower the flame. Put the sealed biryani pot on the pan. And let it cook for 25-30 minutes.

 

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